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Cream Cheese Mini Cheesecakes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 83 reviews
  • Author: Villerius
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 3 hours 15 minutes
  • Yield: 12 mini cheesecakes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

These Mini Cheesecakes are a perfectly portioned, creamy dessert baked in a standard 12-count muffin pan. Featuring a buttery graham cracker crust and a smooth, rich cream cheese filling, they’re ideal for gatherings or personal indulgence. The recipe includes an optional water bath method to prevent cracking and sinking, ensuring a velvety texture and beautiful presentation. Easy to make and store, these cheesecakes can be garnished with whipped cream, berries, or mint for extra flair.

Ingredients

Scale

Crust

  • 1 cup (120g) graham cracker crumbs (about 8 full sheet graham crackers)
  • 2 Tablespoons (25g) granulated sugar
  • 3 Tablespoons (43g) unsalted butter, melted

Filling

  • 16 ounces (452g) full-fat brick cream cheese, softened to room temperature
  • 1/2 cup (100g) granulated sugar
  • 1/4 cup (60g) full-fat sour cream, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon freshly squeezed lemon juice
  • 2 large eggs, at room temperature

Instructions

  1. Prepare the oven and pan: Preheat the oven to 350°F (177°C). Line a standard 12-count muffin pan with cupcake liners to ensure easy removal and cleanup.
  2. Make the crust: In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter until the mixture is sandy and evenly moistened. Firmly press about a heaping tablespoon of this crust mixture into each cupcake liner to form a base.
  3. Bake the crust: Place the muffin pan with the crusts into the preheated oven and bake for 6 minutes. This pre-baking helps set the crust before adding the filling.
  4. Mix the filling: Using a handheld or stand mixer with a paddle or whisk attachment, beat the room temperature cream cheese and granulated sugar on medium-high speed in a large bowl for about 2 minutes until smooth and creamy. Add the sour cream, lemon juice, and vanilla extract, beating until fully combined.
  5. Add eggs carefully: With the mixer running on medium speed, add the eggs one at a time, beating just until combined after each egg to avoid overmixing which can cause cracks or sinking.
  6. Fill the crusts: Divide the batter evenly among the prepared crust-lined muffin cups, filling each one to the top. Don’t worry if the crusts are still warm from baking.
  7. Optional water bath setup: To minimize sinking and cracking, boil a pot of water and pour about one inch of the boiling water into a large metal roasting pan (approximately 9×13 inches). Place this pan on the bottom rack of the oven. Immediately place the muffin pan with cheesecakes on the center rack, so the steam surrounds them without the pans touching the water.
  8. Bake the cheesecakes: Bake in the oven until the edges are set but centers still slightly jiggle when tapped, approximately 20 minutes.
  9. Cool and chill: Remove the pan from the oven and set it on a cooling rack. Allow cheesecakes to cool at room temperature for 45 minutes. Then refrigerate for at least 2 hours, or up to 24 hours, to fully set. To speed up chilling, place in the freezer for 1 hour.
  10. Optional decorating: For presentation, pipe whipped cream on top using a Wilton 1M tip and garnish with berries or fresh mint as desired. Whipped cream can be prepared and applied up to 24 hours ahead. Keep decorated cheesecakes refrigerated until serving.
  11. Storage: Store any leftover mini cheesecakes covered in the refrigerator for up to 5 days to maintain freshness.

Notes

  • Use a standard 12-count muffin pan for perfect mini cheesecakes sized for portion control.
  • For even smaller cheesecakes, use a mini muffin pan but adjust baking time accordingly (shorter bake).
  • The optional water bath technique adds steam to prevent cracking and sinking but is not mandatory; skipping it is fine.
  • Allow cheesecakes to come fully to room temperature before refrigerating to avoid condensation.
  • Whipped cream toppings can be piped ahead and stored refrigerated for up to 24 hours.
  • Store leftover cheesecakes in an airtight container in the refrigerator for up to 5 days.

Nutrition

  • Serving Size: 1 mini cheesecake
  • Calories: 280
  • Sugar: 18g
  • Sodium: 150mg
  • Fat: 20g
  • Saturated Fat: 12g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 18g
  • Fiber: 0.5g
  • Protein: 5g
  • Cholesterol: 75mg

Find it online: https://emilyscook.com/cream-cheese-mini-cheesecakes-recipe/